Lasagna or Chicken Kiev, simple but delicious!
My first favourite is always Japanese and then Italian, but lately I’ve been eating at Ru Yi Dim Sum in Sunnybank. The Dim Sum is very good and always very well executed.
Pasta! I always like to cook my spanner crab linguine with white wine and chilli. Something nice, light and full of clean flavours. It’s simple, rustic and everyone loves.
Very sugary drinks like bubble tea. They are expensive and usually not quality ingredients. An ingredient which should be more used is Australian local calamari. Suppliers tell me people prefer the imported soft squid, mainly because it is cheaper. It’s such a shame as Australian calamari has a stronger flavour profile, more delicate texture and it’s much better to support local!
Really fresh buttery toast sandwich with creme fraiche scrambled eggs and some prosciutto.
Kimchi to start, with some really fresh sushi and nice dumplings, followed by bowl of well cooked prawn and veg tempura. I would finish off with my Central French Toast with Sesame Ice Cream. Indulgent but so good!
Gordon Ramsay because I would love to hear what he has to say, Chua Lam who is one of Hong Kong’s most celebrated food critics and personalities, my dad who passed away a few years ago, as I would love him to eat more of my food. Lastly my 9 year old son Isaac who has finally started appreciating good food!
My Tea Smoked Duck from Central. I took a simple roast duck to the next level with a smoky flavour, as well as western dry aged technique. I think the balance is just right.
Neil Perry. I admire his passion, his attention to detail, his understanding of spices. He’s a very good chef!
I have to say my Tea Smoked Duck again. It’s a bit of a surprise and wow factor.
